The banana diaries

Good morning and Happy Wednesday!

We're halfway through the week! And guess what?! 5 days till this chick's birthday. Woo! I cannot wait!

I was very busy yesterday, giving two of Run Fast, Eat Slow's recipes a test-run (forgive the pun...except maybe not). And I have to say, I am not the least bit disappointed. In fact, I was pretty amazed. First, I made the Superhero muffins (slightly modified), and while those were baking, I threw together the Moroccan Lentil Salad. Both of these recipes can be found here on Runner's World Magazine, or by simply buying the book here!

These muffins were deceivingly easy to make and soooo satisfying! I swapped out the ghee for coconut oil (because that's all that I had on hand), but I definitely think it would have had a more buttery and yummy taste to it had I used the ghee (though the coconut oil was not a bad option!). I'm so excited to munch on these guys as a snack at work all week long!

Oh yeah, baby.

It was a perfect intro into fall :) Thanks, Shalane and Elyse! I also made the Moroccan Lentil Salad, which was absolutely delicious! Instead of using the spice, however, I made my own using Turmeric, Cumin, and Cayenne Red Pepper. Drizzle on that Apple Cider Vinaigrette and you have yourself a wonderful power meal :)

Next on the list of recipes to try will be more of the smoothies and the meatballs!

I also threw together a really fast salad before running out to do errands yesterday afternoon, and I think you might want to give this one a go ;)

It's my Kale Power Salad! Made with Kale (le duh), arugula, spinach, a myriad of veggies (including Brussels sprouts, asparagus, mushrooms, and onions), I topped it off with olives, chickpeas, apple cider vinegar, lemon juice, EVOO, and some good ol' salt and pepper (try Pink Himalayan Sea Salt- it's the best!). Let me know what you think in the comments below, and have a wonderful day!

Kale Power Salad

Serves 1

Ingredients:

1 cup kale

1 cup arugula

1 cup spinach

Veggies of your choice to sauté

1/2 cup chickpeas, rinsed

1/4 cup olives

1 tbsp EVOO + more for sautéing

1 tbsp apple cider vinegar

Salt + pepper to taste

Directions:

Heat a small sauté pan on medium with the EVOO. Add veggies to cook.

While cooking, arrange the kale, arugula, and spinach in a large bowl or on a plate.

Once the veggies are cooked, top over the bed of mixed greens.

Add the chickpeas, olives, vinegar, and more EVOO. Sprinkle on the salt + pepper.